·In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture.

Step 2:

·In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, back yard blend, rub it right, garlic, pecorino, pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each.

Step 3:

·In a large, high-sided sauté pan, add the tomato sauce and bring to a simmer.